Trim and score the top fatty portion of the meat.
Season liberally with:
salt and pepper
Put in a large pan with sides and top with oil (we use olive oil/ canola blend) and white vinegar.
Allow to marinate in the refrigerator for 24 hours. Put the meat on the smoker, but save the juices and spices in the pan. Refrigerate the pan with marinade while the meat smokes.
Smoke over low heat for 5-6 hours (low and slow) then return the meat to the marinade pan. Cover with foil, tenting the foil so it does not touch the meat. Put in a 375 degree oven and finish cooking an additional 3-4 hours. Check once during cooking to make sure the juices do not entirely evaporate. Remove from oven and allow to cool until it can be handled. Using your hands (or 2 forks or tongs) pull the meat into but sized pieces. Use to make sandwiches, tacos, you name it!